Hollandaise Hooray!—Breakfast for 2

“Hollandaise Hooray!” is a delightful breakfast dish that combines the best of French and American cuisines. It features perfectly poached eggs draped in creamy, tangy hollandaise sauce, served atop a crispy English muffin. This classic eggs benedict recipe offers a luxurious start to your day.

Meal Type

Breakfast

Cuisine

French American Fusion

Servings

2

Food Stars

Eggs, Hollandaise Sauce

Health

Variations

Diets

Variations

You Need This Stuff

  • 4 large eggs
  • 2 English muffins, halved
  • 1 cup unsalted butter
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/8 tsp cayenne pepper
  • 2 tbsp white vinegar
  • 4 slices of Canadian bacon

Do This With That Stuff

  1. ‘Gather all ingredients and cookware on the kitchen counter
  2. Cut the unsalted butter into small pieces and place it in the medium saucepan
  3. Heat the saucepan over low heat until the butter is fully melted, stirring occasionally with the whisk
  4. While the butter is melting, separate 3 egg yolks into a small bowl, being careful not to break the yolks
  5. Place these egg yolks, lemon juice, salt, white pepper, and cayenne pepper into a blender or food processor
  6. Blend this mixture until it’s well combined and frothy
  7. Once the butter has melted, slowly add it to the blender or food processor while it’s running to create an emulsion This is your hollandaise sauce
  8. Keep this sauce warm but not hot If it gets too hot, it can curdle
  9. Fill a large pot with water, add white vinegar and bring it to a simmer over medium heat for poaching eggs
  10. Crack each of the 4 large eggs individually into a cup or small bowl This will make sure no shell gets into your poached eggs and allows for easy transfer into the pot
  11. Carefully slide each egg into simmering water in pot Cook for about 4 minutes for soft poached eggs or longer if you prefer more firm yolk Use slotted spoon to remove each egg from water once done cooking and set aside on a plate lined with paper towel to drain excess water
  12. While eggs are poaching, place halved English muffins on toaster or oven grill rack and toast until golden brown Remove from toaster or oven once done
  13. In another pan over medium heat, cook Canadian bacon slices until they are browned on both sides This should take about 2-3 minutes per side
  14. To assemble Hollandaise Hooray!, place one half of an English muffin on each plate followed by a slice of Canadian bacon then a poached egg
  15. Finally, spoon warm hollandaise sauce over each poached egg Repeat this process for the remaining servings
  16. Your Hollandaise Hooray! is now ready to be served’

Obvious and Not So Obvious Variations and Pairings

Beti’s Reflections

Bonjour, my food-loving friends! It was on a whimsical journey through the culinary landscapes of France and America that I stumbled upon this delightful gem – the Hollandaise Hooray! recipe. A perfect blend of French sophistication and American comfort, this dish is an homage to the classic Eggs Benedict with a twist that’s sure to make your taste buds dance.

 

This homemade Eggs Benedict recipe serves two and is a luxurious start to your day. However, it’s worth noting that this isn’t one for our vegan or dairy-free friends, nor those following a gluten-free or low-fat diet. But for those who can indulge, it promises an unforgettable breakfast experience.

 

Our key players in this French American cuisine are four large eggs, two halved English muffins, a cup of unsalted butter (because everything’s better with butter), three large egg yolks, a tablespoon of lemon juice (for that tangy kick), half a teaspoon of salt, quarter teaspoon white pepper, an eighth teaspoon cayenne pepper (for a hint of heat), two tablespoons white vinegar and four slices of Canadian bacon. Each ingredient plays its part in creating the symphony of flavors that is our Hollandaise Hooray!

 

Let’s dive into the cooking process! Start by gathering all ingredients and cookware on your kitchen counter – organization is key here. Cut the unsalted butter into small pieces and melt it over low heat in your saucepan while you separate three egg yolks into another bowl. These yolks will join forces with lemon juice, salt, white pepper and cayenne pepper in your blender or food processor to create our easy hollandaise sauce recipe base. Once well combined and frothy, slowly add the melted butter while blending to create an emulsion – voila! Your hollandaise sauce is born.

 

   Now onto poaching eggs – fill a pot with water, add white vinegar and bring it to a simmer. Crack each egg into a cup before sliding them into the simmering water for about 4 minutes. While your eggs are poaching, toast your English muffins and brown the Canadian bacon slices in another pan. To assemble, place an English muffin half on each plate, top with Canadian bacon, a poached egg and finally, spoon over that warm hollandaise sauce. Repeat for the remaining servings and there you have it – your homemade Eggs Benedict is ready to serve!

 

So there you have it – our Hollandaise Hooray! recipe guide. A perfect blend of French cuisine breakfast recipes and American style Eggs Benedict that’s sure to impress at any brunch table. With this detailed guide to making Hollandaise Hooray, you’re well on your way to serving French-American cuisine at home like a pro! So go ahead, whip up this delightful dish and let every bite transport you to a cozy café in Paris or a bustling diner in New York. Bon Appétit from TheKitchen.ai!

Human Interaction

Editors Note:

This recipe has not yet been reviewed by a human.

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